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• GANACHE CRUMB COAT HOW TO

While it’s helpful to have these acrylic boards because they are reusable, if you are just trying out this technique and don’t want to invest in ganache boards just yet, you can simply use a second cardboard cake card, the same size as you will be using on the bottom of the cake. Ganache boards should be the same size and shape as the cake card or board that you will be using on the bottom of your cake. Then we apply ganache around the cake and use a scraper pressed against the two boards to scrape the excess ganache away, leaving perfectly straight sides. “Ganache boards” are acrylic boards that you place on the top of your cake, with your regular cake card or board underneath the cake. This ensures the sides will be perfectly straight and will help you get a nice sharp top edge when you flip the cake over after ganaching the top (please don’t panic if your eyes have crossed at the thought, I’ll be explaining the whole process step-by-step in just a few moments, and it will make much more sense!) The first is to use a second cake board (or “ganache board”) on top of your cake while you ganache the sides. In my opinion, there are two keys to successfully (and easily) ganaching a cake. I’ll talk more below about how best to store your ganache covered cake. This means that if you cover your ganached cake with fondant you don’t need to worry about “cake/fondant sweating” as a refrigerated cake comes to room temperature. It is perfectly fine at cool room temperature for at least several days. Ganache, when made properly with the appropriate ratio for the weather conditions (don’t panic, I will explain all of that soon!) is firm at room temperature, which means it doesn’t need to be refrigerated. There are many benefits to using ganache rather than buttercream, but the main one as far as I’m concerned is this: stability. How Much Ganache Will I Need for My Cake?.

GANACHE CRUMB COAT HOW TO

How To Make Ganache for Cake Decorating.Ganache Consistency for Covering a Cake.I also have a follow-up Ganache FAQ post that may cover your questions if you don’t find the answer here.ĭon’t let the length of this post put you off, I’ve simply broken everything down to make sure you have all the info you need, and each of the steps is easily achievable. But if you’re new to decorating cakes with ganache, I definitely recommend grabbing a cup of whatever you enjoy drinking (tea… coffee… vodka, I don’t judge), and having a good read through the tutorial before you start on your cake. It takes a bit of practice, but before you know it, you’ll be ganaching cakes like a pro.īecause this is a detailed tutorial, I’m providing a table of contents below if there is a particular section you’d like to check out first. If you’re brand new to using ganache, then this is the place for you! I will break down the benefits of using ganache on your cakes, how to make the ganache, how to prepare your cake, how to ganache your cake using ganache boards, how to store your ganached cake, and everything in between! I tried a few different techniques that were around at the time, but it wasn’t until I got some ganache boards and started doing my own hybrid method that I’m about to tell you about that it finally clicked for me, and I began getting consistent results every time. It took me quite a while to become confident at ganaching cakes. I do love me some buttercream, but when it comes to getting super straight sides and sharp edges, especially under fondant, ganache is my go-to. When it comes to cake decorating I am most definitely a ganache girl.

And the cause of thrown spatulas and angry, frustrated curses.

Perfector of cakes and creator of sharp edges.